CN101756318A - Beverage and preparation method thereof - Google Patents
Beverage and preparation method thereof Download PDFInfo
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- CN101756318A CN101756318A CN200910261105A CN200910261105A CN101756318A CN 101756318 A CN101756318 A CN 101756318A CN 200910261105 A CN200910261105 A CN 200910261105A CN 200910261105 A CN200910261105 A CN 200910261105A CN 101756318 A CN101756318 A CN 101756318A
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Abstract
The invention relates to the field of beverage, in particular to a beverage, which contains the following components in percentage by weight: 30% to 60% grape juice, 4% to 20% schisandra juice and 0.4% to 15% honey, wherein the pH value is 2.0 to 4.0, the sugar degree is 11 to 16 degrees, soluble solid state material is greater than or equal to 9%, and the total acid is less than or equal to 20g/L. The invention further provides a preparation method of the beverage. The beverage combines the flavours of grapes and schisandra chinensis fruit without any additives, has bright colour, glittering and translucent appearance and solid taste, and is capable of enhancing immune, regulating endocrine and preventing cardiovascular and cerebrovascular diseases after drinking a long-term.
Description
Technical field
The present invention relates to field of beverage, be specifically related to a kind of beverage and preparation method thereof.
Background technology
The grape sugar content reaches 8%-10%, and the sugar in the grape mainly is glucose, easily is absorbed by the body, and it contains plurality of inorganic salt, vitamin and multiple material with physiological function in addition.Flavonoids in the grape is a kind of powerful antioxidant, can remove interior free yl and bring into play antidotal effect.French scientist is discovered: grape can stop thrombosis better than aspirin, and can reduce the human serum cholesterol levels, reduces hematoblastic cohesiveness, and the prevention cardiovascular and cerebrovascular diseases are had certain effect.
The traditional Chinese medical science thinks that the flat flavor of grape is sweet, and energy nourish liver and kidney, born fluid, strengthening the bones and muscles have the effect of tonifying Qi and blood, tonneau urine, can be used for the supplemental treatment of illnesss such as deficiency of the spleen causing weakness of QI, shortness of breath and fatigue, oedema, difficult urination.Therefore, development is the demand that the drink of raw material meets market with the grape.
The fruit of Chinese magnoliavine, the another name fructus schisandrae has another name called the mountain flower green pepper, for the perennial fallen leaves of Magnoliaceae bejuco, is China's traditional Chinese medicine, has to astringe the lung, nourshing kidney, promote the production of body fluid, receive effect such as sweat.The acid temperature of fruit flavor.Function such as have convergence, antibechic, nourshing kidney, puckery essence, promote the production of body fluid.In Sheng Nong's herbal classic it is classified as top grade, because of its hardship, peppery, sour, sweet, become bittersweet gaining the name.
Modern medicine research thinks, fructus schisandrae fruit and genseng, wilsonii are similar, can strengthen the defence capability of body to nonspecific stimulation, also can suppress Aspergillus flavus, thereby the effect of prevention liver cancer is arranged.It can also improve blood circulation, no jaundice type catarrhal jaundice of treatment and metastatic hepatitis is had tall and erect the effect, and psychotic depression is had the good curing effect.
The direct broken juice extracting method of the general employing of grape beverage in the market, its color is more shallow, and mostly adds anticorrisive agent, essence, pigment; And fruit of Chinese magnoliavine fruit juice adopts immersion, decocting method preparation usually, can not eliminate bitter taste, is not accepted by people, and mouthfeel is not good enough.
Summary of the invention
The present invention is directed to the deficiency that the prior art grape beverage is of light color, the Schisandra fruit mouthfeel is not good enough, a kind of beverage is provided.This beverage has merged the local flavor of grape and Schisandra fruit, and lovely luster is glittering and translucent, and taste is full, sweet and sour taste.
In order to realize the foregoing invention purpose, the invention provides following technical scheme:
A kind of beverage comprises by weight percentage: grape juice 30%-60%, fruit of Chinese magnoliavine juice 4%-20%, honey 0.4%-15%, and pH value is 2.0-4.0, pol is 11-16%, soluble solid 〉=9%, total acid≤20g/L.
Described pol is Brix degree (Brix), is a kind of mass percent; Described soluble solid be meant in the fruit juice can be water-soluble sugar, acid, vitamin, mineral matter etc., how much restrain soluble substance and represent that soluble solid content of the present invention is measured with compound microcapsule to contain in every liter of fruit juice.Described total acidity is meant the total amount of all acid ingredients of beverage.
Described grape juice is preferably described grape juice to grape is squeezed the juice the taking juice sterilization temperature 40-75 ℃ of heating after 25-50 minute; Add pectase again, place after 2-5 hour, the deactivation pectase filters, and gets filtrate and is heated to 65 ℃-85 ℃, and transferring pol is the grape juice of 40-55 degree gained.
Described fruit of Chinese magnoliavine juice is preferably the water that adds 3 times of its weight in Schisandra fruit and squeezes the juice the taking juice sterilization; Add pectase, place after 2-5 hour, the deactivation pectase filters, and gets filtrate and is heated to 75 ℃-85 ℃, and transferring pol is the fruit of Chinese magnoliavine juice of 30-35 degree gained.
Beverage of the present invention preferably also comprises white granulated sugar.
Contain tannin in the grape, the taste of tannin is " doing ", " hardship ", but tannin can make beverage mouthfeel mellow plentiful.Color vinous is dark more, and it is also high more by the aldehydes matter content that pigment and tannin constitute.Beverage of the present invention has merged the local flavor of grape and Schisandra fruit, and lovely luster is glittering and translucent, and taste is full, sweet and sour taste, long times of aftertaste.
The present invention also provides the preparation method of described beverage, may further comprise the steps:
Step 1: grape is squeezed the juice the taking juice sterilization temperature 40-75 ℃ of heating after 25-50 minute;
Step 2: add pectase in step 1 gained juice, place after 2-5 hour, the deactivation pectase filters, and gets filtrate and is heated to 65 ℃-85 ℃, and transferring pol is the 40-55 degree;
Step 3: the water that adds 3 times of its weight in Schisandra fruit is squeezed the juice the taking juice sterilization;
Step 4: add pectase in step 3 gained juice, place after 2-5 hour, the deactivation pectase is crossed leaching filtrate and is heated to 75 ℃-85 ℃, and transferring pol is the 30-35 degree;
Step 5: get step 2 gained grape juice, step 4 gained fruit of Chinese magnoliavine juice and honey and mix.
Preparation method's step 1 heating of the present invention can be softened pulp, help the stripping of pigment in grape pericarp and the pulp, improve crushing juice rate, heating steps still strengthens the important procedure of color and luster, the pigment that can make grape fully in fruit juice, thereby make juice color more bright-coloured.
Squeezing juice makes will control crushing juice rate well, and the juice quality of crushing juice rate before 65% is better.With the juice sterilization immediately of squeezing out, can effectively avoid fruit juice fermentation in the following process process.
In fruit juice, add pectase processings of coming unstuck, can improve the clarity of fruit juice, avoid fruit juice muddiness in following process, storage program.
Pectase of the present invention is got through fermenting refining by aspergillus niger, and outward appearance is the yellow powder powder.Pectase is mainly used in squeezing the juice and clarifying of fruit-vegetable juice beverage and fruit wine, and decompose pectin is had good effect.Its essence is the polygalacturonic acid hydrolase, the pectase hydrolysis of pectin mainly generates beta galactose aldehydic acid, and available hypoiodous acid sodium method is carried out the quantitative of gala aldehydic acid, thereby measures pectinase activity.It acts on PH:2.5-6.0, and the suitableeest effect pH value is 3.5.Operative temperature is about 15-55 ℃.Optimum temperature is 50 ℃.
The described sterilization of step 1 of the present invention and step 3 is preferably at 80 ℃ carries out pasteurize.
The consumption of pectase described in step 2 of the present invention and the step 4 is preferably juice weight 0.01%-0.05%.
The described deactivation pectase of step 2 of the present invention and step 4 is preferably the second at 85 ℃-90 ℃ heating of temperature 15-20.
Step 5 of the present invention is that grape juice 30%-60%, fruit of Chinese magnoliavine juice 4%-20%, honey 0.4%-15% mix according to percentage by weight preferably.
Prepared sweet, the little acid of beverage flavor has grape fragrance, and pH value is 2.0-4.0, and pol is the 11-16 degree, soluble solid 〉=9%, total acid≤20g/L.
Preparation method of the present invention is a raw material with fruit of Chinese magnoliavine fruit juice, grape juice, honey, form by the proper proportion proportioning, remove fruit of Chinese magnoliavine bitter taste effectively, combine the advantage of grape and Schisandra fruit, and do not add any additives, lovely luster, fruital is dense, has the sleep of improvement, hepatic cholagogic, relieve the effect of alcohol, anti-ageing healthcare effect, long-term drinking can strengthen immunity, regulate endocrine, the prevention cardiovascular and cerebrovascular disease.
Compared with prior art, preparation method of the present invention has following advantage:
(1) the sub-fruit juice of traditional five sapor adopts the immersion decocting method usually, can not eliminate hardship, astringent taste, and not accepted by people.The method of the invention can be removed hardship, astringent taste effectively, improves the mouthfeel of fruit of Chinese magnoliavine juice, and keeps beneficiating ingredient.
(2) traditional grape juice adopts direct broken juice extracting method usually, no longer passes through other processing.Preparation method of the present invention fully is sunken in the fruit juice pigment of grape, and color is denseer.
(3) modern beverage mostly adds essence, pigment, and preparation method of the present invention does not add any additives.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1
The preparation of grape juice: select the good grape of fresh ripe pol, extract crude fruit, mould decayed fruit etc.Soak with clear water earlier, use clear water drip washing again, use the clear water hydro-peening at last.Grape after the cleaning drains the broken destemming in back.Heat with jacketed pan, temperature heats after 50 minutes at 40 ℃, squeezes the juice with juice extractor, after the taking juice sterilization, add the pectase that accounts for grape juice weight 0.01% in the grape juice of squeezing out, stirring to place after 2 hours is cooled to filter with diatomite filter below 45 ℃ after 15 seconds 85 ℃ of sterilizations with the tubular type sterilizer, get filtrate and be heated to 65 ℃, transferring pol is 40 degree, preserves as need, and suitable storage temperature is-1 ℃-4 ℃.
The preparation of fruit of Chinese magnoliavine juice: select bright five tastes fruit for use, picking out rots waits fruit, goes to obstruct after rinsing is clean, adds water by 1: 3 again and squeezes the juice.After the taking juice sterilization, in the fruit of Chinese magnoliavine juice of squeezing out, add the pectase that accounts for fruit of Chinese magnoliavine juice weight 0.01%, stir and place after 2 hours, be cooled to below 45 ℃ after 15 seconds 90 ℃ of sterilizations with the tubular type sterilizer, filter with diatomite filter, get filtrate and be heated to 75 ℃, transferring pol is 30 degree, preserve as need, suitable storage temperature is-1 ℃-4 ℃.
Allotment: will transfer grape juice, fruit of Chinese magnoliavine juice after the pol to drop in the material-compound tank, and press grape juice 30%, fruit of Chinese magnoliavine juice 4%, honey 0.4%, surplus is that water is prepared, mixing.
Prepared sweet, the little acid of beverage flavor has grape fragrance, PH:4.0, and pol 11 degree, soluble solid content is 9%, total acidity 20g/L.。
Embodiment 2
The preparation of grape juice:
Select the good grape of fresh ripe pol, extract crude fruit, mould decayed fruit etc.Soak with clear water earlier, use clear water drip washing again, use the clear water hydro-peening of certain pressure at last.Grape after cleaning is drained the broken destemming in back.Heating is the important procedure that grape juice production strengthens color and luster, and with the jacketed pan heating, temperature is 75 ℃, heats 25 minutes.
Pulp after heat treatment juice extractor squeezing juice, the squeezing grape juice will be controlled crushing juice rate well.Crushing juice rate is relatively poor at 65% later juice quality.Juice is carried out pasteurize (80 ℃) immediately, avoid fruit juice fermentation in the following process process, after the sterilization fruit juice is cooled to 40 ℃ and carries out the enzyme processing.Grape squeezing juice after the heating.
In the grape juice of squeezing out, add the pectase processing of coming unstuck, the pectase working concentration is 0.05%, processing time is 2 hours, with the clarity of raising fruit juice and the back muddiness of fruit juice, handles 15 seconds with the deactivation pectinase activity with the tubular type sterilizer at 85 ℃ after coming unstuck.Fruit juice is cooled to below 45 ℃, filters with diatomite filter, gets in the filtrate adding preparing tank and is heated to 85 ℃, and adding white granulated sugar accent pol is 55 degree, preserves as need, and preference temperature is-1 ℃-4 ℃.
The preparation of fruit of Chinese magnoliavine juice:
Select bright five tastes fruit for use, picking out rots waits fruit, goes to obstruct after rinsing is clean, the fruit of Chinese magnoliavine after going to obstruct was added purified water by 1: 3 pick out shell with the juice extractor squeezing juice.Juice is carried out pasteurize (80 ℃) immediately, avoid fruit juice fermentation in the following process process, after the sterilization fruit juice is cooled to 40 ℃ and carries out the enzyme processing.
In fruit juice, add the pectase processing of coming unstuck, the pectase consumption is 0.05% of a fruit juice weight, processing time is 2 hours, with the clarity of raising fruit juice and the back muddiness of fruit juice, handles 15 seconds with the deactivation pectinase activity with the tubular type sterilizer at 85 ℃ after coming unstuck.Fruit juice is cooled to filter with diatomite filter below 45 ℃.Get in the filtrate adding preparing tank and be heated to 75-85 ℃, add white granulated sugar, transferring pol is 35 degree, preserves as need, and preference temperature is-1 ℃-4 ℃.
Allotment:
Grape juice after the accent pol, fruit of Chinese magnoliavine juice are dropped in the material-compound tank, press grape juice 60%, fruit of Chinese magnoliavine juice 20%, honey 15%, surplus is the water preparation, mixing.
Can:
With deployed dosing with the tubular type sterilizer 93 ℃ of sterilizations 30 seconds, be cooled to 85 ℃ after can, seal, pack, warehouse-in after the assay was approved.
Prepared sweet, the little acid of beverage flavor has grape fragrance, PH:2.0, pol 16 degree, soluble solid content 15%, total acidity 18g/L.
g/L。
Embodiment 3
A kind of preparation method of beverage may further comprise the steps:
Step 1: grape is squeezed the juice the taking juice sterilization in 65 ℃ of heating of temperature after 40 minutes;
Step 2: adding consumption in step 1 gained juice is juice weight 0.02% pectase, places after 5 hours, filters at 18 seconds deactivation pectases of 88 ℃ of heating of temperature, gets filtrate and is heated to 78 ℃, and transferring pol is 45 degree;
Step 3: the water that adds 3 times of its weight in Schisandra fruit is squeezed the juice the taking juice sterilization;
Step 4: adding consumption in step 3 gained juice is the pectase of juice weight 0.03%, places after 4 hours, at 18 seconds deactivation pectases of 88 ℃ of heating of temperature, crosses leaching filtrate and is heated to 80 ℃, and transferring pol is 30 degree;
Step 5: get step 2 gained grape juice, step 4 gained fruit of Chinese magnoliavine juice and honey, grape juice 55%, fruit of Chinese magnoliavine juice 5%, honey 0.5% by weight percentage, surplus is that water mixes.
Prepared sweet, the little acid of beverage flavor has grape fragrance, PH:3.0, pol 14 degree, soluble solid content 14%, total acidity 19g/L.
Embodiment 4
Select 3 three kinds of commercially available grape juice 1, commercially available grape juice 2, the commercially available grape juices (as the source grape juice of Huiyuan, light, U.S. etc.) of market to compare with the beverage that embodiment 1, embodiment 2, embodiment 3 prepare, select 25 people respectively at random, form " beverage sense organ taste is judged group ", the sensory evaluation scores system of employing, amount to 10 fens, 1-3 is general, and 4-6 is good, and 7-9 is excellent.10 is full marks, its mean value round numbers, and the result is as shown in table 1.
Table 1: the color of beverage, taste test and appraisal
| Sample | Color | Taste |
| Embodiment 1 | ??8 | ??9 |
| Embodiment 2 | ??8 | ??8 |
| Embodiment 3 | ??7 | ??9 |
| Commercially available grape juice 1 | ??5 | ??6 |
| Sample | Color | Taste |
| Commercially available grape juice 2 | ??4 | ??5 |
| Commercially available grape juice 3 | ??6 | ??3 |
Above evaluating result explanation is compared with commercially available grape juice, and the beverage color of the method for the invention preparation is all good, lovely luster, and glittering and translucent, test and appraisal person represents that all the beverage color is vivid, taste is full, sweet and sour taste, unique flavor, long times of aftertaste.
It below only is preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. beverage comprises by weight percentage: grape juice 30%-60%, fruit of Chinese magnoliavine juice 4%-20%, honey 0.4%-15%, and pH value is 2.0-4.0, pol is 11-16%, soluble solid 〉=9%, total acid≤20g/L.
2. beverage according to claim 1 is characterized in that, described grape juice is for squeezing the juice taking juice sterilization temperature 40-75 ℃ of heating after 25-50 minute with grape; Add pectase again, place after 2-5 hour, the deactivation pectase filters, and gets filtrate and is heated to 65 ℃-85 ℃, and transferring pol is the grape juice of 40-55 degree gained.
3. beverage according to claim 1 is characterized in that, described fruit of Chinese magnoliavine juice is squeezed the juice the taking juice sterilization for the water that adds 3 times of its weight in Schisandra fruit; Add pectase, place after 2-5 hour, the deactivation pectase filters, and gets filtrate and is heated to 75 ℃-85 ℃, and transferring pol is the fruit of Chinese magnoliavine juice of 30-35 degree gained.
4. according to each described beverage of claim 1-3, it is characterized in that surplus is a water.
5. beverage according to claim 1 is characterized in that, also comprises white granulated sugar.
6. the preparation method of a beverage may further comprise the steps:
Step 1: grape is squeezed the juice the taking juice sterilization temperature 40-75 ℃ of heating after 25-50 minute;
Step 2: add pectase in step 1 gained juice, place after 2-5 hour, the deactivation pectase filters, and gets filtrate and is heated to 65 ℃-85 ℃, and transferring pol is the 40-55 degree;
Step 3: the water that adds 3 times of its weight in Schisandra fruit is squeezed the juice the taking juice sterilization;
Step 4: add pectase in step 3 gained juice, place after 2-5 hour, the deactivation pectase is crossed leaching filtrate and is heated to 75 ℃-85 ℃, and transferring pol is the 30-35 degree;
Step 5: get step 2 gained grape juice, step 4 gained fruit of Chinese magnoliavine juice and honey and mix.
7. preparation method according to claim 6 is characterized in that, the described sterilization of step 1 and step 3 is for to carry out pasteurize at 80 ℃.
8. preparation method according to claim 6 is characterized in that, the consumption of pectase described in step 2 and the step 4 is juice weight 0.01%-0.05%.
9. preparation method according to claim 6 is characterized in that, the described deactivation pectase of step 2 and step 4 is to heat 15-20 second 85 ℃-90 ℃ of temperature.
10. preparation method according to claim 6 is characterized in that, is that grape juice 30%-60%, fruit of Chinese magnoliavine juice 4%-20%, honey 0.4%-15% mix according to percentage by weight in the step 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102611051A CN101756318B (en) | 2009-12-22 | 2009-12-22 | Beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102611051A CN101756318B (en) | 2009-12-22 | 2009-12-22 | Beverage and preparation method thereof |
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| CN101756318A true CN101756318A (en) | 2010-06-30 |
| CN101756318B CN101756318B (en) | 2012-05-16 |
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| CN2009102611051A Active CN101756318B (en) | 2009-12-22 | 2009-12-22 | Beverage and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697123A (en) * | 2012-06-20 | 2012-10-03 | 时京喜 | Preparation method of grape-cassia seed drink |
| CN103040057A (en) * | 2013-01-16 | 2013-04-17 | 中国农业大学 | Schisandra chinensis mixed beverage capable of relieving alcoholic liver injury and production technology thereof |
| CN104905353A (en) * | 2015-05-21 | 2015-09-16 | 秦廷廷 | Diarrhoea-preventing grape juice beverage and preparing method thereof |
| CN107410780A (en) * | 2017-06-17 | 2017-12-01 | 丹凤县商山红葡萄酒有限公司 | A kind of grape blended fruit juice and preparation method thereof |
| CN112056474A (en) * | 2020-09-15 | 2020-12-11 | 安徽同富共强农业生态园有限公司 | A fruit and vegetable beverage containing grape juice for relieving hangover, and its preparation method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1277493C (en) * | 2002-07-17 | 2006-10-04 | 上海围城自由基生物工程研究所 | Natural health oral liquid |
| CN1234837C (en) * | 2003-07-08 | 2006-01-04 | 徐燕春 | Schisandra chinensis grape wine |
-
2009
- 2009-12-22 CN CN2009102611051A patent/CN101756318B/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697123A (en) * | 2012-06-20 | 2012-10-03 | 时京喜 | Preparation method of grape-cassia seed drink |
| CN103040057A (en) * | 2013-01-16 | 2013-04-17 | 中国农业大学 | Schisandra chinensis mixed beverage capable of relieving alcoholic liver injury and production technology thereof |
| CN103040057B (en) * | 2013-01-16 | 2014-04-02 | 中国农业大学 | Schisandra chinensis mixed beverage capable of relieving alcoholic liver injury and production technology thereof |
| CN104905353A (en) * | 2015-05-21 | 2015-09-16 | 秦廷廷 | Diarrhoea-preventing grape juice beverage and preparing method thereof |
| CN107410780A (en) * | 2017-06-17 | 2017-12-01 | 丹凤县商山红葡萄酒有限公司 | A kind of grape blended fruit juice and preparation method thereof |
| CN112056474A (en) * | 2020-09-15 | 2020-12-11 | 安徽同富共强农业生态园有限公司 | A fruit and vegetable beverage containing grape juice for relieving hangover, and its preparation method |
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| Publication number | Publication date |
|---|---|
| CN101756318B (en) | 2012-05-16 |
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Assignee: JILIN HONGWUWEI BIOTECHNOLOGY CO., LTD. Assignor: Xu Yunfeng Contract record no.: 2012220000029 Denomination of invention: Beverage and preparation method thereof Granted publication date: 20120516 License type: Exclusive License Open date: 20100630 Record date: 20120629 |
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Effective date of registration: 20160628 Address after: 134200 Orchard Road 188, Ji'an Economic Development Zone, Jilin, China Patentee after: JILIN HONGWUWEI BIOTECHNOLOGY CO., LTD. Address before: 134200 Orchard Road, Ji'an Economic Development Zone, Jilin, 188 Patentee before: Xu Yunfeng |